Ingredients
- 3 tablespoons ghee or unsalted butter (or butter-flavored coconut oil if dairy-free)
- 2 cups cauliflower florets and chunked cauliflower stem, about ½ inch in size
- 1 leek, halved lengthwise, thoroughly rinsed and chopped
- ½ cup diced onions
- 1 stalk celery, cut into ½-inch chunks
- 3 fresh sprigs thyme leaves
- 2 strips orange zest
- 2 drops orange oil (optional)
- 1 (8-ounce) package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
- 3 cups chicken bone broth, homemade or store bought, divided
- Fine sea salt and ground black pepper
- 1½ cups chopped cooked baby langostino or shrimp
- Oregano leaves, for garnish
- Melted ghee or extra-virgin olive oil, for drizzling
How to Make It
- Heat the 3 tablespoons of ghee in a saucepan over medium heat. Add the cauliflower, leek, onions, celery, thyme, orange zest, and orange oil, if using. Cook for 10 to 15 minutes, until the cauliflower is soft. Scoop out half of the cauliflower and place it in a food processor or blender with the cream cheese and 1 cup of the broth; puree until smooth. Return the pureed cauliflower to the pot, pour in the rest of the broth, and bring to a boil.
- Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 20 minutes.
- Strain the soup into a clean pot and season with salt and pepper to taste. Add the langostino to the strained bisque. Cook over low heat for 6 more minutes or until heated through.
- To serve, ladle the bisque into warmed soup bowls. Garnish with oregano leaves and a drizzle of melted ghee. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 521 kcal Calories from Fat: 351 kcal |
% Daily Value*
|
Total Fat 39 g 111% |
Trans Fat 0.0 g |
carbohydrates 8 g 6% |
Dietary Fiber 1 g 3% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |